crock pot po' boys (or italian beef) sandwiches

How To Make crock pot po' boys (or italian beef) sandwiches

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  1

  At the beginning of the day, place roast in a large Crock Pot with chunked onions, garlic, peppers, Italian seasoning, about 2 cups of water, and the juice from the pepperoncini peppers. I've sliced the meat in thin slices prior to cooking, but I like the texture of the meat when pulled apart, and less work.
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  2

  Cook on med-low in a Crock Pot until the roast starts falling apart and will easily pull apart with a fork. 8-9 hours until meat can be pulled apart with a fork.
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  3

  Remove meat from the Crock Pot and save all the drippings.
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  4

  In a separate bowl, mix the gravy packets with the water as directed. Put the chunks of meat back in the Crock Pot with the drippings and gravy mix. Stir well. Let simmer for about 1/2 hour.
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  5

  After 30 minutes, remove the meat and tear apart meat with forks (shredding). Discard all fatty parts.
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  6

  Add the shredded meat back to the Crock Pot. Once the meat is in the juices (should thicken up with the gravy packets), let cook for about another hour.
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  7

  Serve on harder long rolls. I prefer a French type, crusty on the outside and soft on the inside. The bread soaks up the gravy. It's especially good with some shredded mozzarella or provolone on the sandwich. Serve the pepperoncini on the side or in the sandwich.
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